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These light, fluffy, and moist brownies are so easy to make and are a chocolate lover’s dream! A cross between brownies and chocolate cake, these Cake Brownies are made with a handful of pantry staple ingredients. With just 10 minutes of prep, this is the perfect quick and easy chocolatey treat everyone will love!

A cake-like brownie slice on a white plate with another slice on a wooden plate behind it, with a cake pedestal filled with brownies in the background.

I’m guessing if you found your way here you are a fellow chocolate lover! You are in the right place! The light, fluffy, and moist texture of this cake-like brownie makes it an irresistible sweet treat.

We really love all things brownie around here! And I am betting you do too! From my Frosted Turtle Brownies, and Chocolate Brownie Cake, to Oreo Brownie Poke Cake or a Brownie Cookie, we have got you covered!

We even have Red Velvet Brownies and Red Velvet Brownie Cups you must try!

Whether you came craving a decadent dessert, needed a goodie for a dinner party, or some delight for game night, these cakey brownies are a crowd-pleaser that will satisfy everyone’s sweet tooth.

I am sure it’s going to become your favorite brownie recipe like it is mine!

Ingredient Notes

  • Granulated Sugar: You can use regular white granulated sugar or organic sugar if you like. Either works well.
  • Butter: Unsalted butter is the fat you will use for these brownies and makes them buttery and gives that gooey goodness.
  • Cocoa Powder: Brownies made with cocoa powder have a deep chocolate flavor and a nice soft texture. You can use regular unsweetened cocoa powder or get an organic cocoa powder.
  • Flour: All-purpose flour is what you need for this recipe.
  • Baking Powder and Baking Soda: These are the leavening agents used to give a cake-like texture to this homemade brownie recipe.
  • Eggs: Large eggs bind the brownies together.
  • Vanilla Extract: Vanilla gives another layer of flavor.
  • Milk: I use whole milk to add moisture but you can use 2% milk as well.
  • Chocolate Chips: Even more chocolate gooey goodness goes in to make the best brownie recipe.
A labeled image of the ingredients needed to make cake like brownies.

Variations and Substitutions

  • Chocolate Chips: You can change up the semi-sweet chocolate chips for dark chocolate chips or milk chocolate chips.
  • Nuts: If you like nuts feel free to add ½ cup of chopped walnuts or pecans to the batter when you fold in the chocolate chips
  • Add coffee to brownies: For a deeper flavor add 2 tablespoons of brewed coffee or 1 to 1 ½ teaspoons of espresso powder to the batter. The brownies won’t taste like coffee but will have a richer depth of flavor.

How To Make Cake Brownies Step by Step

Be sure to see the recipe card below for exact ingredients and full recipe instructions!

Step 1 | Preheat Oven & Prep Pan

Preheat the oven to 350° and prepare the baking pan with cooking spray or grease the pan with butter.

Step 2 | Prepare Chocolate Mixture and Flour Mixture

In a saucepan over medium low heat melt butter with sugar and cocoa powder.

While the chocolate butter mixture is melting, in a large mixing bowl whisk together flour, baking powder, baking soda, and salt.

Pour the chocolate mixture into a large bowl. This will also allow the chocolate to cool slightly before adding the eggs.

Step-by-step collage images show melting butter and cocoa mixture, pouring into a bowl, adding dry ingredients into a bowl, and mixing them.

Step 3 | Combine Wet and Dry Ingredients

Add the eggs and vanilla to the chocolate sugar mixture and stir together. Then add in a small amount of flour and stir to combine. Next, add in a small amount of milk and stir to combine. Repeat until all of the wet ingredients are combined into the chocolate mixture.

Step-by-step collage images show adding eggs to chocolate mixture, then adding flour and milk and stirring.

Step 4 | Fold in Chocolate Chips, Pour into Baking Dish, & Bake

Add in chocolate chips and fold into the brownie batter with a spoon or spatula.

Then pour the batter evenly into the prepared baking dish. You can smooth the top once it is the pan even with the spatula.

Place in the oven and bake until fluffy and the wooden pick or cake tester comes out mostly clean.

Let the brownies cool for about 20 minutes before cutting them. (If you can wait that long).

Step-by-step collage images show folding in chocolate chips, pouring batter into a baking dish, brownies after baking, and cutting brownies in the pan.


  • Warming the butter, cocoa powder, and sugar together blooms the cocoa powder and is an important step in enhancing the cocoa powder taste. It also helps break down the sugar crystals resulting in a soft and moist brownie
  • Transferring the butter mixture to a bowl cools the mixture down a bit before adding the eggs in so the eggs don’t cook in the batter.
  • This recipe has been tested using margarine and salted butter. You’ll want to cut the salt in half if subbing for salted fat.
  • If you would like to remove the brownies from the pan before cutting and serving, place parchment paper with enough to cover the pan bottom and come up the sides. Then you can easily pull the brownies out of the pan after they cool.
A pan of brownies with a sliced brownie removed with a pink spatuala.

Recipe FAQ’s

What makes cakey brownies?

Cakey brownies use both baking powder and baking soda which will lift the brownies, giving them a fluffy and lighter texture vs the more dense and chewy texture of other brownies.

What’s the secret to a good brownie?

There are a few things you can do to make the best brownies.

First, you’ll want to bloom your cocoa powder by warming it with butter. This will enhance the cocoa flavor in the brownies.

The next thing you can do is to make sure that your eggs and sugar are well incorporated into the batter before baking. The more you incorporate those into your batter, the more air will develop in the batter resulting in a fluffy brownie.

Overbaking or underbaking your brownies is not a great thing to do. Overbaking will result in dry brownies and underbaking your brownies will result in soft brownies. These brownies come out perfectly in 35 minutes. Make sure to test your brownies for 30 minutes (because every oven is different) with a wooden pick. If it comes out clean it’s ready to cool.

Allowing your brownies to chill for at least 10 minutes also helps. Brownies can become very flaky if they’re cut too early. Allow your brownies to cool to give you the perfect brownies.

Cut cake brownies slices laid out on parchment paper.

How to Store Brownies?

Storage: Store your brownies in an airtight container or cover them with plastic wrap or foil, at room temperature for up to 3 days. You can store them in the fridge for up to 5 days.

Freeze: You can also freeze them. Store them in a freezer-safe container or zip bag in the freezer (labeled) for up to 3 months. For best results, cut the brownies before freezing them. You can take one brownie out at a time.

To thaw, place on a plate on the counter at room temperature for between 30 minutes to 1 hour depending on the temperature of your home.

More Chocolate Recipes

Looking for more chocolate goodness to enjoy give these recipes a try!

Brownies stacked two high on a white wood plate.

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A small white wooden plate filled with two sliced brownies stacked on top of each other with a spoon to the side.
4.78 from 113 votes

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Cakey Brownies Recipe

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 9 brownies
Author: Nikki Lee
These light, fluffy, and moist brownies are so easy to make and are a chocolate lover's dream! A cross between brownies and chocolate cake, these Cakey Brownies are made with a handful of pantry staple ingredients. With just 10 minutes of prep, this is the perfect quick and easy chocolatey treat everyone will love!
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  • 1 ½ cups granulated sugar, you can reduce to 1 ¼ cup if desired (250 g)
  • ¾ cup unsalted butter
  • ½ cup cocoa powder
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1 cup semi sweet chocolate chips, (you can also use milk or dark chocolate)


  • Preheat the oven to 350° F. Grease and line a 9 X 13 pan with spray oil and parchment paper and set aside.
  • In a saucepan, heat the sugar, butter, and cocoa powder over medium heat. Using a wooden spoon or spatula, stir the mixture intermittently (you’ll heat the mixture until the butter melts). Remove from heat.
  •  While the butter mixture is melting, in a medium mixing bowl add the flour, baking powder, baking soda, and salt. Using a whisk, stir to combine.
  • Once the butter melts, transfer the mixture to a large bowl. Add in the eggs and vanilla. Using a wooden spoon, spatula, or whisk, stir gently and incorporate the eggs until the eggs have combined with the butter/chocolate mixture.
  • Add a small amount of the flour mixture to the butter/chocolate mixture, stir to combine using a whisk, wooden spoon, or spatula, then add a small amount of the milk. Stirring to combine the ingredients. Repeat this process until all of the ingredients are well incorporated.
  • Then add the chocolate chips to the batter. Using a wooden spoon or a spatula, fold them in.
  • Pour the batter into the prepared baking pan. Bake at 350°F for about 35 minutes or until a wooden pick comes out clean in the center.
  • Once done, remove from the oven and cool for 20 minutes in the pan before cutting into the brownies.


Nutrition Information

Serving: 1brownie Calories: 485kcal (24%) Carbohydrates: 67g (22%) Protein: 6g (12%) Fat: 23g (35%) Saturated Fat: 14g (88%) Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 88mg (29%) Sodium: 151mg (7%) Potassium: 157mg (4%) Fiber: 3g (13%) Sugar: 47g (52%) Vitamin A: 621IU (12%) Vitamin C: 0.1mg Calcium: 103mg (10%) Iron: 2mg (11%)

Nutritional Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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  1. Hi Nikki
    I would love to try your recipe , just wondering if it can be scaled down to fit 8×8 square ? Do you perhaps have the quantities in grams , I’m in Australia so our cup sizes are different and so much easier to rather weigh ingredients

    1. I have not tested this in a smaller pan, but it really is made for a 9 X 13 pan given the amount of batter. I did add the conversions for you and you will now find them in the recipe card. Just click on the metric link in the ingredients section.

    1. Sandy, I haven’t tested them in that pan size, but it should work for you. You may need to adjust (increase) the cook time a bit.